Bok Choy is technically a Chinese cabbage. But until you cook with bok choy, you cannot appreciate how special it is. It has a mellow taste compared to some of the other asian greens, like the tatsoi some people got last week.
Unlike some of the other greens in the cabbage family, bok choy has delicious stalks that should be cooked along with the leaves. (a cooking hint: cut the leaves from the stalks, and cook stalks for a few minutes before adding the leaves to your recipe, as the stalks take longer to soften).
Bok choy is incredibly nutritious. ½ cup of bok choy contains only 10 calories, has no fat or cholesterol, and is a good source of calcium. It also is high in vitamins C and A.
You can steam it, boil it, add it to stir-fry or sautéed vegetables. Mix in some seasonings, or some broth and red pepper flakes for a nutritious, delicious side dish.